I am crazy about what time and a low heat does to courgette. It goes wonderfully with garlic, butter and spaghetti and in this one pot recipe, it is really simple too.
- 1 small onion
- 2 cloves of garlic
- 1 tbs butter
- 1 courgette
- 80gr spaghetti
- 350ml water
- 1/2 stock cube
Serves 1 as part of the Budget Challenge
Heat the butter in a large non stick frying pan. It helps if the base is the at least the length of the spaghetti but not much more.
Chop the garlic and butter and bake them brown.
Slice the courgette and add it to the pan. Sweat for 10 minutes.
Push the contents of the pan to the sides, freeing up a strip in the middle. Add the spaghetti, half the water and the stock cube. Season with some pepper. Don’t add salt, the stock cube has plenty. Cook for 10 minutes on a medium high flame. Keep the spaghetti on the bottom, stir occasionally. Add more water when most of it has been absorbed and evaporated. After 10 minutes all the water should be absorbed and the spaghetti will be al dente cooked.